Roast Pumpkin, Feta & Quinoa Salad
Course: SidesDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
½ butternut pumpkin (peeled cubes)
30gm baby spinach
30 gm rocket
½ garlic clove (minced)
½ red onion
feta cheese
½ cup quinoa mix (or just plain quinoa)
¼ cup pistachios
¼ cup dried cranberries
Directions
- Preheat oven to 200C.
- Toss the pumpkin in olive oil, salt & pepper.
- Roast in the oven for 25-30 minutes (or until tender).
- Roast nuts in the oven for 3 minutes (until golden).
- Rinse and drain quinoa mix (I use McKenzies Lentils Quinoa Beans SuperBlend). In a medium saucepan add the quinoa and pour 1½ cup boiling water. Simmer on low heat for 10-15 minutes. Drain.
- Lightly saute the onions in very little oil.
- Allow all hot/warm ingredients to cool off at room temperature.
- Prepare the Balsamic Vinaigrette.
- In a large serving salad bowl place the spinach & rocket leaves, then the onions + pumpkin + quinoa mix, then cranberries & walnuts, feta and then top with dressing.
